Treasured Hungarian Family Recipes®

Hungarian Dishes

Today I’m sharing with you another recipe that originated as a peasant dish, however today it’s served in every single household and all gourmet and regular restaurants. Your family will take just one bite and fall in love for good. It’s called Fasirt in Hungarian, which is a sort of meat patty.

You may serve it with any of your favorite side dishes, such as boiled potatoes, rice (including my Rizibizi, which is Hungarian Rice and Peas), fries, salads or in place of burger patties for a mouth-watering gourmet burger.

TIP

The traditional meat is ground pork, however you may use ground chicken, turkey, beef and more exotic meats such as wild boar.

INGREDIENTS for Fasirt (Meat Patties)

2 eggs

2 slices of any bread soaked in water (squeeze out water before placing in meat)

1/4 tsp ground black pepper

1/2 tsp salt

3 cloves of garlic, peeled, finely chopped or grated

1/2 tsp smoked red paprika (optional)

1/2 red onion, peeled, finely chopped

1 cup of breadcrumbs

500 grams of ground beef

PREPARING FASIRT

Place everything in a large mixing bowl and mix together until everything is evenly incorporated. Remember to mix in the bread very well as it should be invisible and you should not have large chunks of wet bread peaking out.

Form egg-sized balls and pat them flat in your palm to get a patty. Place breadcrumbs on a flat plate, put patties in the bread crumbs and coat all over. Heat oil and test it before placing patties in it to fry. The best way to test the oil is to take a patty and dip it in the oil. If it’s hot enough, it will start frying right away. Turn patties every 2-3 minutes until you get a dark brown (but not burned) outer crust all over.

INGREDIENTS for RIZIBIZI (Hungarian Rice and Peas)

2 cups of rice (I used minute rice but the traditional recipe calls for sticky rice)

1 large carrot, peeled and cut into small cubes or grated so you get strands of carrot

Place oil in a skillet, turn on heat; add onion, carrots, mushroom, bell pepper, salt, black pepper and sauté for about 10 minutes. Meanwhile cook rice in salted water until soft, best to use minute rice as it takes about 5 minutes after the water reaches the boiling point.